Creamed Spinach
Updated November 13, 2023
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 pounds adult spinach (from five 10-ounce bags), tough stems removed
3 tablespoons unsalted butter
¼ cup finely chopped shallot
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
Salt and black pepper
¼ cup sour cream
Nutritional analysis per serving (6 to 8 servings)
12 grams carbs; 52 milligrams cholesterol; 226 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 4 grams fiber; 585 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch wilts before adding another, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
- Step 2
In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.
To reheat, microwave with a damp paper towel covering the top to keep moisture in. Or spinach can be reheated in a pan, stirring occasionally, over low heat and adding more milk if necessary.
Private Notes
Comments
When I first had creamed spinach in Switzerland, in the 1950s, I learned that the essential ingredient is a grating of fresh nutmeg
Creamed spinach that I make based on my Mom's recipe is much simpler to make - and I think healthier. For 2 persons, a 10 oz box of fresh baby spinach is enough. In a large deep skillet, heat up 2-3 tablespoons olive oil, add finely chopped garlic (3-6 cloves, depending on taste) to just develop fragrance and become a bit softer. Throw in all spinach, season it with a spiced salt (I use "Jane's Krazy Mixed Salt"), mix well & cover for spinach to wilt fully. Add 2-3 tbs sour cream, mix. Done.
There are lots of people who are vegan or can't have dairy. A really good alternative is an Armenian spinach (or swiss chard) dish, made with one of those greens, well caramelized onions, chickpeas, olive oil and lemon juice...a touch of nutmeg adds a nice touch. The dish is called nivik. Try it. Modify it to your own tastes. Enjoy it!
Not enough béchamel. Need to double béchamel or halve spinach. Also, add 1/4 tsp nutmeg.
one step that should absolutely be included is squeezing the spinach after it's cooked and before it's reintroduced to the butter and cream
When I was a kid, Creamed Spinach had such a terrible reputation. This dish destroys that notion. It is a wonderful side dish and will make it, especially, with beef dishes again.